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The two coffees in this selection were sourced to showcase the great flavours Chinese coffee has to offer. Here we have chosen a washed and natural from the same washing station (Banka), located in the Yunnan province of China, to highlight how processing can impact cup flavour.

The farm is run by Yunnan Coffee Traders (YCT) - as a pioneer of the Chinese specialty coffee industry in Yunnan Province, YCT operates farming, mill, research, and training facilities. Its mission is three-fold:

  • create opportunities for Yunnan farmers to engage in sustainable production practices
  • employ industry best-practices for sourcing, processing, wholesaling, and exporting coffees
  • supply coffee to importers and roasters who care about sustainability, traceability, and transparency

For this season, YCT employed processing expert Joel Smith, who continues this commitment to innovation and increasing quality. Fresh from completing his Q processing course in Brazil last year, Joel has brought his expertise to oversee improvements at the farm and washing station which is reflected in improvements to the cup quality for both the washed and natural lots.

The set will include 200g bags of:

BANKA WASHED – The coffee is first pulped and then dry-fermented for 18 hours. Next, they are run through density channels before being spread out on drying patios for approximately 5-8 days.

BANKA NATURAL – The cherries are run through an optical colour sorter, and then fermented in cherry for two days. During the drying process, the cherries are put inside of a solar dryer on raised beds for roughly 20 days. Once the cherries are dried, they are bagged and taken to the dry milled in Pu’er city for hulling.